The Best Crispy fish fry you will ever make. Quick and easy

rice flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour adds protein and fiber.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is often less expensive and works similarly.

Pat the Dorade fillets dry with paper towels.

In a large plate or shallow dish, whisk together the flour, cornstarch, salt, pepper, and paprika (if using).

Pour enough vegetable oil into your skillet or Dutch oven so that it's about 2-3 inches deep and heat over medium-high heat until it reaches 350-375°F (175-190°C).

Dredge each Dorade thoroughly in the flour mixture, ensuring both sides are evenly coated.

Carefully place the coated Dorade into the hot oil, avoiding overcrowding the pan.

Fry for about 6-8 minutes per side for whole fish, or until golden brown and cooked through.

Carefully remove the fish from the oil using tongs and place them on a plate lined with paper towels to drain excess oil.

Serve immediately with fresh lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level: